Simple Classic Mixed Fruit Salad with Light Honey Lime Dressing (Print Version)
A bright mixed fruit salad with strawberries, pineapple, grapes, mango, blueberries, kiwi, and a light honey-lime dressing.
# Ingredients:
For the honey-lime dressing
01 -
3 tablespoons honey, or maple syrup for vegan
02 -
2 tablespoons fresh lime juice
03 -
1 teaspoon finely grated lime zest
04 -
Pinch of fine salt
05 -
1 tablespoon finely chopped fresh mint, optional
For the fruit salad
06 -
2 cups (300 g) strawberries, hulled and halved or quartered
07 -
2 cups (330 g) fresh pineapple chunks
08 -
1 1/2 cups (225 g) seedless red or green grapes, halved
09 -
1 large ripe mango, peeled and diced, about 1 cup (165 g)
10 -
1 1/2 cups (225 g) blueberries
11 -
3 kiwis, peeled and sliced
# Instructions:
01 -
Whisk the honey, lime juice, lime zest, and salt in a small bowl until smooth. If the honey is thick, warm it briefly so it blends easily.
02 -
Rinse the fruit under cool running water. Dry berries, grapes, and kiwi well with a clean towel so the dressing clings instead of thinning out.
03 -
Add the strawberries, pineapple, grapes, and mango to a large serving bowl. Cut everything into bite-size pieces so the salad is easy to serve.
04 -
Add the blueberries and kiwi to the bowl. Keep them near the top until dressing so they do not get crushed.
05 -
Pour the dressing around the edge of the bowl. Fold gently with a wide spoon until the fruit is lightly coated and glossy.
06 -
Cover and refrigerate for 15-30 minutes. Toss once more, add mint if using, and serve cold.
# Notes:
01 -
Best served the day it is made.
02 -
Chill for 15-30 minutes before serving for the brightest flavor.
03 -
Use a slotted spoon if the fruit releases extra juice.